Tomato Season is Here.

Share

Oxheart and San Marzano Tomatoes

Oxheart and San Marzano Tomatoes

It’s definitely tomato-time in South Jersey right now. After getting a few early ripe picks last week from my garden, this week they’re starting to come out in earnest. My San Marzanos and Oxhearts via Seeds From Italy are doing marvelously, and I’ve even got a few Jersey beefsteaks that reseeded themselves in the garden from last year! They are doing much better this time around versus last summer, which was so wet it was hard to grow tomatoes that wouldn’t split or turn into rotten messes.

I did go a bit overboard and have somewhere around 40 tomato plants growing this summer. Ooops. That means I’m going to have to start freezing, canning or just giving away the excess that I just can’t cook up in time. It also means tomatoes on the menu almost every lunch and dinner this summer: mozzarella-tomato salad, like I learned to make from my partner’s mother; tomato salad, last night on pan-sauteed rib eye steaks; tonight, Pork Sausages with Smothered Onions and Tomatoes as I work my way through Marcella Hazan’s cookbooks, trying out Italian dishes I’ve somehow never cooked before. I also have to resist picking some green tomatoes to make green tomato salsa, and maybe finally try to make some Fried Green Tomatoes now that I’ve bought a deep fryer.

It should be a good rest of the summer here produce-wise, even if the heat made most of my lettuce bolt and my new pet grasshopper (we’re calling him Leroy) keeps eating my Purple Cauliflower plants.

Related posts:

  • Stuffed Peppers with Eggplant and Roasted TomatoesStuffed Peppers with Eggplant and Roasted Tomatoes Make an elegant version of stuffed peppers with this delicious recipe featuring roasted tomatoes and eggplant. It's vegetarian, too! Stuffed Peppers are a traditional dinner meal that […]
  • Last hurrah for my garden’s tomatoes and beansLast hurrah for my garden’s tomatoes and beans The days are getting shorter and the nights colder, but my garden still keeps chugging along with a final flurry of tomatoes and beans. Keeping up with them all has been the real challenge […]
  • Rainbow Chard PizzaRainbow Chard Pizza I love making homemade pizza, especially coming up with new and interesting pizza flavor combinations to try when certain vegetables are at their peak and can be showcased for a wonderful […]
  • What’s been cooking…the summer editionWhat’s been cooking…the summer edition Well, it's been a while since I've checked in, mostly as July was a horribly busy month with some serious ups and downs. One of the downs was me being out of commission with a bad summer […]
Share

Leave a Reply

Your email address will not be published. Required fields are marked *